Dear Honey Run Friends, This winter has been a reminder that winter weather has not disappeared completely from our area. If you are like me and have enjoyed the past few years when we have had a light and mild winter, this year has been a shock to our system. I have behaved like a […]
Ingredients: 6 Hardboiled Eggs, Small Diced 1 T Dijon Mustard ¼ C Mayonnaise 1 T Sour Cream 1 t Lemon Juice 1 T Cornichons, Finely Chopped 1 t Capers, Finely Chopped 1 t Fresh Dill, Finely Chopped Salt and Black Pepper to taste Method: Place 6 eggs in a medium sauce pot and cover […]
Ingredients: 2 C Yellow Onion, Small Diced 5t Minced Garlic 5 t Paprika ¼ C Tomato Paste 1 t Caraway, Ground ½ C Cabernet 4 C Russet Potatoes, Peeled and Medium Diced 2 C Celery Root, Peeled and Medium Diced 1 C Turnips, Peeled and Medium Diced 6 C Vegetable Stock Salt and Black Pepper […]
“August in The Garden is a busy time of year. Produce is ripening at a rapid pace and there never seems to be enough time to finish those big summer projects before fall swoops in. Luckily, I was able to carve out a few moments this afternoon to walk around this fenced-in oasis with camera […]
Summer is on full display From Jordan Calame, Design Director at The Inn at Honey Run This year I created a monochromatic theme around the property. In most planters and baskets, you will see some of the standards (geraniums, petunias, dichondra, etc.), but mixed in are some unique additions. My favorites for the summer season […]
INGREDIENTS: 2 Yellow Onions, Julienned 4 Apples, Peeled and Julienned ½ C Brandy 1 C Apple Cider Vinegar 4 Qt Red Cabbage, Thinly Sliced ½ C White Sugar 1 t Black Pepper 1 t Grated Nutmeg ½ C Apple Juice METHOD: Braise Red Cabbage: Using a large pot, sweat the onions over medium heat, allowing […]
